I don't know exact numbers but my Traeger pro - I have had just before Christmas and had used it at least every second weekend if not once a week and have only been through about 3 bags of pellets (9kg) bags.

Cost wise, running one would be WAY MORE expensive then the cost of running a Kamado. I cook on my Kamado's 5-6 times a week and on weekends I usually cook on all 3 of my Kamado's simultaneously (uses stuff all lump) The question you have to ask yourself is, how often are you actually going to use your Traeger? If you're cooking on it the way I cook on my Kamado's then you may need a loan from the bank for smoke lol. Traeger's seem to be a really easy way to get outstanding food. They actually look idiot proof. It depends on what you're cooking and how often you're cooking it. I did an 18 hour brisket in my Classic and it only used half a fire bowl of lump.

What annoys me is that now we have 4 major makes of pellet grills, at least the same amount of pellet supplies plus one or two local makes if pellets so why are these pellets still around $30 per bag. It cost me $29 a bag when it was just Traeger ...so is there some kind of pricing collusion going on?

Your guess of cost for that long a cook up would be about right however works out to be arount a buck per hour for natural wood smell and with confidence that it'll still be churning over when you wake up in the morning.The Traeger Pro would be my first choice as i had one a few years back (the original American built) they have a good hopper size unlike the Louisiana which has a small hopper but an hopper extension at extra cost...nice pellet grill though and priced similar to the Traeger.Each manufactuer has it's own range of pellets which each says is better than the others however a pellet grill is really a simple implement...shouldn't matter...but they all come from USA so our weaker dollar, shipping, inport & customs costs, Transport in Australia costs won't see prices come down anytime fast.

_________________If I'd knew I was gonna live this long, I'd have taken better care of myself-(Waylon Jennings)

In any of the Yoder Pellets we've own/ed I typically work on a 9kg bag lasting 12 hours +/- 2 hours.

I buy in bulk on the pellets, so that saves a bit of coin, actually I bought 3 pallet loads of them, so if you're in Sydney and after some BBQ'rs delight, ping me a PM. Have plenty of Hickory and Cherry to spare.

The main 3 cookers we run at home are Big Green Egg / Yoder YS Pellet & Yoder Wood pit... The YS pellet is my favourite all rounder, but most our day in day out cooking is done on the BGE. The stick burner produces the best brisket IMO. They all have a purpose for me.

The stick burner produces the best brisket IMO. They all have a purpose for me.

I agree mate, in fact my offset cooks the best barbecue all round, but I never use it.........

Everything I smoke these days is in one of my two pellet cookers, and per 12 hours at 225 I reckon I use 3/4 of a 9kg bag, but I don't give a shit how much it costs cos I usually don't have the time (or the inclination) to tend to the stick burner every 45 mins or so to check, stoke, top up the fucker. It's just so convenient to get the pellet grill going, bang the food on, go to bed and wake up to the awesome smell of hickory or cherry (or whatever) and a half cooked slab of meat, knowing it will be ready in another few hours.

It's just a cost vs convenience equation. Some people say pellets are for lazy cooks, but I'm usually that busy doing other shit around the ranch that without it I would cook a lot less without it cos I just don't have time

Yep here also. I buy pellets in bulk and add it to the yearly utility bill budget. The fact its my grill and low and slow bbq overnight, or while i start bbqing chicken and pop down the road for an hour or so and come back and boost up the temp on the Yoder and start grilling, it just ticks all the boxes. You can get done your weekend errands and bbq!

Another way to make the best use of your pellets, is fill the chamber with meat. Then freeze what you've cooked. Instead of using say a bag of pellets to do that brisket, you've also done a spare brisket and whatever else fits in.

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